{"id":4938,"slug":"sabayon-sauce","title":"Sabayon sauce","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six yolks of eggs","six ounces of powdered sugar","a glass of Marsala or sherry wine"],"ingredients_norm":["egg yolk","powdered sugar","marsala or sherry wine"],"steps":["In a copper kettle put six yolks of eggs and six ounces of powdered sugar.","Set on a slow fire, or bain-marie, and beat until warm.","Add a glass of Marsala or sherry wine and whip until it thickens.","Serve either hot or cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w43:17","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"ff9f039d507cbead3aa09b6f889852bd98dca3542e63e5fd5b151c999738fe58","created_at":"2026-08-02T16:40:36Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sabayon-sauce"}